Cod and Corn in Spicy Curry Broth
Cod and Corn in Spicy Curry Broth
Ingredients
- 2 zucchini, cubed
- 2 garlic cloves, chopped
- 1 tbsp butter
- 1 can (14 oz/398 ml) coconut milk
- 1 cup (250 ml) chicken broth
- 4 frozen cod or haddock fillets (1 package, about 1 lb/450 g) (see note)
- 2 ears corn, cooked and kernels removed, or 1 ½ cups (225 g) frozen corn kernels
- 2 tsp curry powder
- 1 tsp (5 ml) harissa
- Cilantro leaves, to taste
- 1 chili pepper, thinly sliced (optional)
- 1 lime, cut into wedges
Instructions
- In a large pot over medium-high heat, soften the zucchini and garlic in the butter. Add the coconut milk, broth, fish, corn kernels, curry powder and harissa. Bring to a boil. Simmer for 5 minutes, without stirring very often. Remove from the heat and let sit for 5 minutes or until the fish is just cooked. Season with salt and pepper.
- Serve in shallow bowls. Garnish with the cilantro and chili pepper, if desired. Serve with the lime wedges.
Cod and Corn in Spicy Curry Broth